Ensalada de Cogollos

Gem lettuce, romesco, Idiazábal cheese, mint, caramelized hazelnuts

Server Description

A nice light compliment to some of the heartier tapas on the menu. Hazelnut romesco vinaigrette is rich, yet acidic, and tastes incredible with the slightly smoky Idiazábal cheese.

pronunciation

N SAL AH DA - DAY - KO GOY OS

runner description

Gem lettuce salad with hazelnut romesco

Line up notes

allergies

Dairy

–

Gluten

Nut

–

ingredients

120g/ About 15-18 trimmed baby gem leaves
40g / 2 T Romesco Vinaigrette
6g fresh lemon juice
1g / approximately 8 mint leaves chiffonade, TO ORDER
1g / approximately 8 parsley leaves chiffonade, TO ORDER
10g microplaned Idiazabal cheese
15g / approximately 2 T chopped caramelized hazelnuts
2g Kosher Salt

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sourcing

PREP recipe 1

Romesco Vinaigrette

PREP recipe 2

Caramelized Hazelnuts

PREP recipe 3

PREP recipe 4

procedure

Before service:

Cut and clean baby gem leaves in water, remove the very green leaves. Dry in a salad spinner. Set aside in refrigerator
Pick mint fresh mint & parsley leaves. Keep them whole in iced water.
Chop the caramelized hazelnuts ahead of service. Keep them on a tight dry container since they get sticky easily.
Prepare the Romesco Vinaigrette.

Procedure‍

In a bowl, mix the Romesco vinaigrette & the little gem lettuces. Season with kosher salt & a squeeze of lemon.
Mix well - be careful not to break the leaves. Greens should be well coated.
Plate the romaine leaves as pictured.
Finely chiffonade the mint & parsley. Sprinkle the chiffonade mint & parsley over the dressed greens.
Add chopped caramelized hazelnuts on top
Grate idiazabal cheese on top.
Serve

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critical control points

Make sure the mint is fresh and super green!

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PACKAGING

Plateware

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